Description
A quick and creamy egg salad sandwich perfect for a satisfying lunch or light dinner. Packed with flavor and easy to prepare!
Ingredients
Scale
- 6 large eggs, hard-boiled and peeled
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp fresh chives, finely chopped
- 1 tsp lemon juice
- Salt and black pepper, to taste
- 4 slices of bread (white, whole grain, or your choice)
- Lettuce leaves (optional)
Instructions
- Prepare the eggs: Chop the hard-boiled eggs into small chunks and place them in a mixing bowl.
- Mix the dressing: In a separate small bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix well.
- Combine the ingredients: Add the dressing to the chopped eggs. Gently fold in the chives for added flavor.
- Assemble the sandwich: Spread the egg salad evenly over two slices of bread. Top with lettuce if desired, and place the remaining slices of bread on top.
- Serve and enjoy: Cut the sandwiches in half, serve immediately, or wrap them to enjoy later.
Notes
- Customization: Add diced celery or pickles for extra crunch and flavor.
- Storage: Keep the egg salad refrigerated in an airtight container for up to 2 days.
- Serving options: Swap the bread for a tortilla or use the egg salad as a topping for crackers.
- Cooking tip: For perfect hard-boiled eggs, boil for 10 minutes, then transfer to an ice bath to cool before peeling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 3g
- Sodium: 430mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 185mg